Ham and Lentil Soup

• portionen: 6 servings
• aktive zeit: 15 minutes
• gesamtzeit: 1 hour 35 minutes

Zutaten

2 tablespoons olive oil

1 medium onion, diced

2 carrots, peeled and diced

2 ribs celery, diced

3 cloves garlic, minced

1 tablespoon tomato paste

1 teaspoon dried thyme

1 teaspoon dried oregano

1 bay leaf

1 leftover ham hock or bone-in ham

8 cups low-sodium chicken broth

2 cups dried lentils, rinsed, drained, and picked through

salt and freshly ground black pepper, to taste

Anweisungen

In a large pot or Dutch oven, warm the olive oil over medium heat. Add the diced onion, carrots, and celery and sauté for about 5 minutes until the vegetables are softened.

Stir in the minced garlic, tomato paste, thyme, oregano, and bay leaf. Cook for an additional 1-2 minutes until the garlic is fragrant.

Add the ham hock, chicken broth, and lentils. Stir well, bring the soup to a boil, then reduce the heat to medium-low. Simmer for 50-60 minutes until the lentils are tender.

Remove the ham from the soup, shred the meat, discard the bone, and return the meat to the pot.

Taste the soup and season with salt and freshly ground black pepper as needed. Remove and discard the bay leaf before serving.

Ladle the soup into bowls and garnish with fresh parsley if desired. Serve warm and enjoy!

Nährwertangaben

• Kalorien: 258 cal